1. Start by boiling a pot of water and adding your elbow macaroni. Follow the package instructions for al dente preparation, and once cooked, drain the pasta and set it aside.

2. In a large saucepan, melt the butter over medium heat. Once melted, stir in the flour, garlic powder, onion powder, salt, and pepper, cooking the mixture for about a minute until fragrant.

3. Gradually whisk in the milk and cream cheese, ensuring that everything blends nicely. Keep stirring until the sauce thickens and becomes creamy.

4. Remove the saucepan from heat and stir in 3 cup of shredded cheddar cheese. Mix until it’s fully melted and creamy.

5. Add the cooked elbow macaroni and shredded chicken into the cheese sauce. Pour the buffalo sauce over the mixture and stir until everything is well coated and combined.

6. Transfer the entire mixture to a greased baking dish. Sprinkle the remaining cheddar cheese on top. Place the dish in a preheated oven at 350°F and bake for about 20-25 minutes, or until the top is bubbly and golden.

7. Once out of the oven, sprinkle with chopped green onions for garnish.